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unsalted butter sausage yellow onion garlic carrot celery red bell pepper Cajun seasoning cornbread chicken stock egg roll wraps cornstarch vegetable oil
Viewed: 65 - Published at: 6 years agoIngredients
- 2 tablespoons unsalted butter
- 1 andouille link sausage, diced
- 1/2 small yellow onion, finely diced
- 1 garlic clove, minced
- 1 carrot, peeled and finely diced
- 1 large celery, finely diced
- 1/2 red bell pepper, finely diced
- 1 tablespoon cajun seasoning
- 2 cups crumbled day-old cornbread
- 1 cup cubed seasoned stuffing mix
- 1 cup chicken stock
- 12 egg roll wraps
- 1 teaspoon cornstarch
- vegetable oil, for frying
- 1 (12 ounce) jar gravy, warmed
Method
- Place a large skillet over medium-high heat with the butter. Once melted, add the Andouille sausage and cook, stirring often, until rendered and crispy. Add the onion, garlic, carrot, celery, and bell pepper. Cook until the vegetables have softened, about 8 minutes. Season with the Cajun seasoning.
- Transfer the mixture to a large bowl and let cool slightly. Add the crumbled cornbread, stuffing mix, and chicken stock. Mix until well combined. If the mixture appears to be too dry, add a bit more chicken stock. Let cool completely.
- Working with one egg roll wrapper at a time, lay it down so a point is facing you and it looks like a diamond. Fill the center with about 2 tablespoons of stuffing. Then bring the two side points into the center and roll into a tight log. Seal the end with a bit of water mixed with the cornstarch. Continue filling and rolling the rest until all the stuffing has been used.
- Fill a heavy-duty Dutch oven about halfway up with vegetable oil and heat to 350 degrees F. Fry the egg rolls in batches, until golden brown and crispy all around, about 4 minutes. Remove with a slotted spoon and drain on paper towels. Serve warm with gravy for dipping!
